Chicken Cobb Salad

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Ingredients:

Crispy Chicken:
  • 2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces
  • 3 cups cornflakes
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. paprika
  • black pepper
  • 1/4 cup all purpose flour
  • 2 eggs, whisked

Dressing:
  • 1/4 cup olive oil
  • 1-2 Tbsp. Dijon mustard
  • 1-2 Tbsp. honey
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp. garlic powder
  • salt, pepper, chili flakes to taste

Salad:
  • 8-10 cups romaine lettuce, washed and chopped
  • 4 hard boiled eggs, halved or quartered
  • 8 slices turkey bacon, cooked and chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 large red onion, diced
  • 1 large avocado, sliced or cubed
  • 1/2 cup feta or bleu cheese, crumbed

Yield: 6 servings

Directions:

  • Make the crispy chicken: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Spray a cooling rack with non stick spray and set on the parchment paper. Slice chicken breasts horizontally into 2 even pieces. Place chicken on a cutting board, cover with plastic wrap and pound with a rolling pin or meat tenderizer tool until 1/2-inch thick.
    2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces
  • In a gallon sized baggie, add the cornflakes, Parmesan and seasonings. Crush until you have fine crumbs (I usually use a rolling pin for this). Grab 3 shallow bowls. Pour the cornflake mixture into 1 shallow bowl, add the flour to another, and the eggs in the last bowl.
    3 cups cornflakes,1/2 cup Parmesan cheese, finely grated,1 tsp. kosher salt,1/2 tsp. garlic powder,1/2 tsp. onion powder,1/4 tsp. paprika,black pepper,1/4 cup all purpose flour,2 eggs, whisked
  • Dredge the chicken in the flour first, shaking off any excess. Then using your other hand, dip in the egg, then with your dry hand dip the chicken into the cornflake mixture coating each side. Place chicken on the prepared baking sheet and repeat with remaining chicken. Bake for 15-20 minutes or until chicken is crispy and reaches an internal temperature of 165°F. Slice the chicken into thin strips.
  • Make the dressing: whisk together the ingredients in a small bowl or shake them all together in a mason jar. Taste and adjust seasonings as desired.

Assemble the salad: on a large platter, arrange the lettuce, eggs, bacon, cherry tomatoes, onion, avocado and bleu cheese. Top with the crispy chicken and serve with the balsamic vinaigrette. Season with salt and pepper. Enjoy!


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